“Oxford captured the heart and imagination of chef and restaurateur John Currence 25 years ago and he has been working since to bring the best to the community’s table.”
Click here to read the whole Oxford Eagle article.
“From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author’s popular restaurant in Oxford, Mississippi.”
Click here for more information and to pre-order Big Bad Breakfast!
The Oxford Eagle published an article featuring an interview with Chef John Currence discussing New Year’s Day traditions revolving around food.
From the article: “John Currence, chef and owner of the City Grocery Restaurant group, said growing up his family even took cooking greens a step further for good luck. “The traditional foods are cabbage and greens, that as I understood were to bring prosperity in the new year. Black-eyed peas were meant to bring luck in the coming year.””
Read more here.
VacationIdea.com named Big Bad Breakfast in their list of 15 Best Things to See & Do in Oxford, MS.
From the article: “Even if you have never been a breakfast person, you will probably become one after you try what Big Bad Breakfast has to offer.”
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In December, Sam Sifton told readers “What to Cook This Week,” suggesting John Currence’s recipe for Coca-Cola Brined Fried Chicken in NYT Cooking.
From the article: “We’ll be frying chicken for that, in accordance with John Currence’s awesome recipe and eating it on the couch with a big bowl of Julia Moskin’s crusty mac and cheese.”
Read more here.
Condé Nast Traveler features Snackbar’s Big Bad Manhattan in their Global Cocktail of the Week Feature.
From the article: “Snackbar’s creative beverage team frequently goes DIY, infusing liquors and bittering agents to broaden their playlist. To make the Big Bad Manhattan, Snackbar beverage director Drew Stevens created homemade bitters using freshly frizzled bacon snagged from the BBB pantry. And since this is a John Currence kitchen, there’s no such thing as basic bacon. This is tabasco and brown sugar bacon.”
Read more here.
TheCultureTrip.com named Big Bad Breakfast in their list of The 12 Best Diners in Southern States.
From the article: “Breakfast is the most important meal, and Big Bad Breakfast will certainly ensure that you look forward to it. Offering a large variety of breakfast foods, all of which come in substantial portions, their skillets are particularly popular, but definitely require you to bring a big appetite.”
Read more here.
Chef John Currence receives State Tourism Investment Award.
From the Article: “Founder of City Grocery Restaurant Group, Currence has placed Oxford on the map as a premier culinary destination. Since he opened his first restaurant, City Grocery, on the historic Oxford Square more than 20 years ago, Currence continues to gain recognition by numerous publishers such as Garden & Gun, Southern Living, The New York Times, The Wall Street Journal and Bon Appetit.”
Continue reading here.
Thrillist.com recently mentioned Bouré, City Grocery, and Snackbar in their list of Best College Towns in America for Food and Drink.
From the article: “Towering football stadium. Iconic town square. Population that doubles when class is in session and swells much higher on fall Saturdays. Oxford checks off all the boxes of a stereotypical Southern college town. But with John Currence’s James Beard restaurants and its wealth of old-school Southern cooking, it brings far more to the table than kegs and legions of Saturday pop-up grills.”
Read the full article here.
VisitSouth.com recently listed Big Bad Breakfast in their article about the Best Classic Southern Cuisine (and Places to Find it).
From the article: “A really good biscuit, whether it’s slathered with butter and honey, or stuffed with slices of country ham or crisp fried chicken, is a delicacy, and there are plenty of places that serve them up hot, fluffy, and delicious. Big Bad Breakfast in Oxford, Mississippi, is one, especially when you order your biscuit smothered in sausage gravy.”
Read the full article here.